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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

To think my kitchen is too old to start a baking business

32 replies

TooManyObstacles · 23/07/2024 16:05

DH, and my family and friends keep telling me to start an online baking busines. I think they're being very unrealistic. It isn't that easy, my kitchen is years old! I think baking as a hobby, for family is VERY different to selling it to the public.

The things we have:

A good amount of cupboard space,

Ingredients stored correctly, labelled and dated (I have a label pinter, so it is easy to update and label goods, list ingredients, etc).

A separate sink for hand-washing, would wear food handing gloves, apron etc.

A dishwasher.

Ability to create a website and business plan, and calculate profit etc.

Consistent go to receipes, and able to take good photos with props etc.

A firm idea of what I would want to sell, and how I want it to look, packaging I would use etc.

The things we don't have:

No room for a separate fridge freezer, so business things would need to be stored in a separate section of our American fridge freezer. We have a family of 4.

Our oven is old, and imo needs replaced.

Our kitchen cupboards are old, peeling, and doors would need replaced, or at the very least new coverings, and handles.

The bench is clean, but old and faded, faint scratches.

The flooring tiles are old, and there are grout grooved areas, so not a smooth floor that is perfectly flat. I clean this every day, but this particular kind of flooring doesn't seem suitable, imo.

I think unless we get a new kitchen installed (which finances will not allow), or move house this cannot happen.

The more they go on about it, the more upset it is making me. We don't have the facilities.

OP posts:
Quitelikeacatslife · 23/07/2024 17:55

It is easier than you think. I baked from hand for years , registered with environmental heath and took them at least 18 months to come out then I got 5 star rating in normal small not modern kitchen. You do need a reliable oven and if work surfaces are peeling then replace , or cover, or have some sort of board you bring out for baking. You can call them for advice but they are more interested in rank takeaways tbh. Baking is pretty low risk really. Separate shelf in fridge and separate shelf in cupboard and show that you keep track of use by dates , sealed tubs for flour etc. you will be fine. Even if they came to inspect and they weren't happy they'd let you fix stuff.
Do level 2 hygiene on line , you will get pointers in there, like not using tea towels etc
You will get pack of info when you register the business.
Tell your home insurance
Get public liability insurance and off you go. Do it, it's fun , be professional, keep track of orders

longdistanceclaraclara · 23/07/2024 18:31

Is this pie in the sky or do you have an actual business plan in place? I'd sort that first.

TooManyObstacles · 23/07/2024 18:31

Quitelikeacatslife · 23/07/2024 17:55

It is easier than you think. I baked from hand for years , registered with environmental heath and took them at least 18 months to come out then I got 5 star rating in normal small not modern kitchen. You do need a reliable oven and if work surfaces are peeling then replace , or cover, or have some sort of board you bring out for baking. You can call them for advice but they are more interested in rank takeaways tbh. Baking is pretty low risk really. Separate shelf in fridge and separate shelf in cupboard and show that you keep track of use by dates , sealed tubs for flour etc. you will be fine. Even if they came to inspect and they weren't happy they'd let you fix stuff.
Do level 2 hygiene on line , you will get pointers in there, like not using tea towels etc
You will get pack of info when you register the business.
Tell your home insurance
Get public liability insurance and off you go. Do it, it's fun , be professional, keep track of orders

Thank you for your lovely positive post. I feel so deflated, because like you, I have baked for years, and the old kitchen has frustrated me. I know dh means well, because he sees how passionate I am about baking. I live, and breath it. However I am a realist, and always thinking about the practicalities, competition, and obstacles. DH has said, we get a new oven, patch the kitchen up as best we can, and if it doesn't work out, we wouldn't lose anything really.
Well done on your business, it sounds like you're doing amazingly with it! Thank you so much for the tips!

OP posts:
Dbank · 23/07/2024 18:38

Oneofthosedreadfulparents · 23/07/2024 16:36

All food businesses need to register with their local authority prior to opening - that's the first step, and will lead to your first EHO inspection. You're quite right that scratched surfaces may be considered a hygiene issue, as they could harbour dirt and pathogens - but actually, your EHO is a great source of advice and guidance.There's a free course available that will help you understand what a food hygiene inspection entails - it's quite full on, as it's aimed at stand alone food businesses, but it'll give you an idea of the areas to concentrate on, and where your set up might need some work.https://www.thesaferfoodgroup.com/FHRS.php

This is about the best response I have read on MN, including the link.

TooManyObstacles · 23/07/2024 18:49

Longhotsummers · 23/07/2024 16:54

Could you used a local kitchen facility for hire. We have a social club nearby and I know someone who rents their kitchen and it already has the certification, correct storage fridges etc.

Thank you, I think it would be less risky from home because it may not work (probably won't). I have done so many jobs I have hated and worked in a horrible full-time job that made me miserable for a decade before having DCs. I am finally at a stage where I can start again, I know I shouldn't waste this opportunity. My youngest dc is going to school soon, and it feels like now, or never. I just wish I had a talent that doesn't require a kitchen! I can write, and I can bake, that's it! I'm generally a bit of a failure. All of my family are really successful, then there's me! 🤣

OP posts:
Quitelikeacatslife · 23/07/2024 19:19

Just do it, if you like writing then blog it as you go along . Don't invest more than you can afford, you can buy stuff as you need it, get new oven lock and lock tubs , label machine and go for it. But very very important is to properly price things, have spreadsheet with costs on, and properly charge out your time , people who want things cheap will come along but they can go to Aldi for a cake. Keep your prices decent get a simple marketing logo with stickers, on nice cake boxes etc.
I run a farmers market, and it's very cheap to have a stall, good way to sell in bulk, you'd need good banner and set up for that, and of course insurance, good to go then for local school fairs etc too
Just start, and then you've tried

Oneofthosedreadfulparents · 24/07/2024 10:27

A couple more resources that might be helpful in your decision making...Three Little Birds bakery have a brilliant blog, documenting the owners journey through setting up a cake making business, teaching others, and then setting up a retail space.And The Food Hub is a FB group for the food entrepreneur / start up community. Lots of broad advice, not just food hygiene but marketing, sales, logistics, technical info. Perhaps not for now but later on if you decide to take the leap.

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